20 Minute Vegan Alfredo

20 Minute Vegan Alfredo

The ultimate Vegan Alfredo that will blow away all your guests, shock them that it is dairy-free and takes just 20 minutes to make. Rich, creamy, decadent and just 7 ingredients and without any butter or oil!

Sometimes the most amazing recipes happen as the result of impromptu recipes. This recipe is one of those times. I was planning on making my Vegan Garlic Alfredo for dinner one night, but realized I was too low on cashews (gasp!) and out of lemon juice. So, I decided to just throw together some ingredients and wing it with what I had and holy moly, this one turned out richer and sooo amazing. I double dare you to make this for somebody (don't tell them it's not full of butter or cream) and tell me they don't love it. While I love my original (it's the most popular recipe on the blog).

HOW TO MAKE VEGAN ALFREDO

To make this vegan alfredo in just 20 minutes you will need:

cashew butter

vegetable broth

brown rice flour

apple cider vinegar

some dried Italian herbs

garlic powder

nutritional yeast

apple cider vinegar

It's quite different than my original, which uses a lot of cooked onions and garlic, this one does not. But this one with the rice flour makes it so creamy. My husband scarfed it down SO fast and said "this is the best you've ever made". We both debated on me calling it "Restaurant Style Alfredo". It is just that good.

You will start out by adding the cashew butter, brown rice flour, apple cider vinegar, Italian herbs, nutritional yeast, salt and just blend them up in your blender. I used my Vitamix.

Add them to a pan and it will be very thin (like water), as in the above picture, but after just a few minutes of cooking, it will turn out creamy and fabulous like this.

I'm not kidding that it comes together in 20 minutes. It took exactly 19 minutes to do the pasta from start to finish and only 12-15 minutes for the sauce.

This is also perfect for all of you that don't have high powered blenders needed for raw cashews in so many sauces.

This alfredo sauce is so healthy, gluten-free and 100% oil-free. It is also just 8 ingredients (+salt).

I will be dying to hear what you all think of this amazing 20 Minute Vegan Alfredo!! Please, please come leave feedback below and star rate it after you make it.

20 Minute Vegan Alfredo

You will be simply amazed at how amazingly, rich, creamy and delicious this vegan alfredo sauce is, without any oil or starches or yucky ingredients. It has incredible flavor and requires just 7 ingredients (+ salt & pepper) to make it!

2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)

2 tablespoons (20g) brown rice flour

1 teaspoon garlic powder

1 teaspoon fine sea salt

1/4 teaspoon ground black pepper

optional: 1 teaspoon Italian seasoning

optional: any veggies you may want to add

Note: Please note I have ONLY tested this recipe exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. It is practically impossible to find any raw cashew butter that doesn't have added oil, which just tastes nasty. I always make my own. To make it, just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during, particularly in the beginning as it will go through chunky stages. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter and dripping off of a spoon easily. Just when you think it's done, keep going. It should be like a smooth buttercream frosting texture basically. Then just use 1/4 cup for the recipe as listed.

Instructions

Follow each step closely to have this ready in 20 minutes. You will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta. Cook for 9 minutes or until al dente. Yours will vary depending on the pasta used.

While waiting on the water to boil, add all the "alfredo sauce" ingredients to a blender. Blend until very smooth. It will be very runny, don't worry as it will thicken up a lot when cooking.

Check your water to see if boiling yet.

Add the sauce to a large pan over high heat. Once it starts bubbling all over, immediately turn to medium-low heat and whisk continually while letting it cook 3-4 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it! You don't want to overcook because it will thicken up a lot as it cools. Add any veggies if you like. I sometimes add peas and carrots from the freezer and let them cook a minute in the sauce.

Once the pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. If using regular gluten pasta, you don't need to rinse it. Add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like.

7.6.7

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The Vegan 8

If you make this recipe, please do not re-post it on your site, please link to me instead giving proper credit. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

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255 Comments

This was not at all what I was expecting for ingredients, but wow! Cashew butter!?! So easy and unexpected! So it's kinda like making a roux but with cashew butter instead of oil or butter, and brown rice flour as the flour...so way way way healthier. So amazing, this is going to be a big hit for sure because who wants to wait for cashews haha! Gotta love those happy accidents :) This is great Brandi!

Haha, wow you are quick, I just hit publish, lol! I know, it turned out so unbelievable, yet the ingredients are SO BASIC. I'm telling you, the brown rice flour did some serious magic with the cashew butter when heated. And I loved the more authentic taste of the alfredo from the vinegar, versus the lemon juice. I use brown rice flour to make gravy and in my teriyaki sauce, so I literally just decided to throw it in and see what happened since I was just wanting to make something so quick. I never expected these specific ingredients combined to be better than my original (in my opinion)!
I've never been so happy to be low on ingredients as I was the day this happened, haha!

AMAZING!!!! I have a milk protein allergy and am pregnant with so many food aversions and diet limitations right now. I've been having some cravings for foods that notoriously contain dairy and am so glad I tried your recipe! It was SO DELICIOUS!! My husband, who is rather picky and skeptical of most dairy alternatives thought it was INCREDIBLE and wouldn't have known it was vegan. Also, it is SO MUCH healthier than any other Alfredo sauces! I agree, the low sodium broth with 3/4 cup salt was perfect! Any more would have been too salty to me. Thank you for giving me hope in the kitchen again!

Brandi, I would love to make this for my large family but I am unsure of the serving size. The only clue I see is where it says "serves 1/4 cup sauce" but I'm not sure I understand what that means. Are you saying that this recipe only makes 1/4 cup of sauce??

Hi Jamie, I'm giving the option to use either cashew butter OR raw cashews. Some people don't have a powerful blender like a vitamix, so cashew butter will be much easier. If you have a powerful blender you can just use the regular cashews and no you don't need to soak them unless you don't have a powerful one like a Vitamix. Otherwise, your sauce will be gritty. You just add the cashews with all of the ingredients at blending.

I have a Ninja, is that strong enough? Would cashew butter made with roasted cashews turn out alright?

January 8, 2018

brandi.doming@yahoo.com

I have never used a Ninja but I do not believe it is strong enough. As far as making the cashew butter, I never use a blender, I always make it first in my food processor as noted above under NOTE. But if you want to skip using cashew butter and just use cashews, just soak the cashews first overnight, drain and then blend up all the ingredients for the sauce. That should work. I wouldn't use roasted though, that flavor is rather strong and will stand out and will also darken the color of the sauce. Raw is best.

January 8, 2018

brandi.doming@yahoo.com

The reason I suggest a food processor for making cashew butter (if you do that) is because there is much more room to go around versus a skinny blender and although it takes a few minutes and scraping the sides, after several minutes it will get dreamy creamy smooth. My Vitamix does not do a good job at all to make nut butters because the container is too skinny.

Hi! I'm one of your biggest fans, now! We have tried the Big Time Mexican Bowls, the alfredo sauce you sent me, the tomato bisque you sent me, and the mexican tortilla bake. My husband and I love them and we want to try more of your recipes! I have questions about the dry and wet mustard, what exactly am I looking for? Thanks and God bless you and your family!

January 22, 2018

brandi.doming@yahoo.com

Hi Jamie! Oh, I am so happy to hear how you and your husband have loved all of the recipes I sent you, yay! So glad they have been hits. Dry mustard is just dried mustard powder found in the spice isle and wet mustard just means the condiment (like ketchup) found in the isle with ketchups, barbecue sauce, etc. :)

Hi Barbara! I have only tried it the way I wrote it and it was perfect, so I don't know how many cashews you would need or if it will affect the texture/taste, but I would guess you would need 1/2 cup cashews, since usually cashews ground up into butter results in about 1/2 of the amount of cashews used. That is a guess though since I didn't test it. All I can suggest is try it and report back, I'd love to know :)

I made this last night and it was delicious! I didn't have cashew butter. So, I placed 1 cup of cashews in the vitamix high speed blender for about 1 minute (scraping the sides every now and then). It was starting to turn into butter. Then I just blended all the sauce ingredients as per your instructions. Appreciate your efforts to produce fabulous vegan, healthy recipes!

I definitely would not do peanut butter or almond butter, it will ruin the taste and not taste like alfredo. The cashew butter is crucial to that creamy taste and texture of alfredo. Like I suggested to another reader, I have only tested as written above, but you can try using 1/2 cup raw cashews and blend them up with the liquid, which will only work if you have a high powered blender, otherwise you will need to soak them 8-12 hours, drain and rinse and then proceed. It will take longer to blend up the cashews. Let me know if you try it. Please know I have only tested it as written, so 1/2 cup is a guess.
Also, you can make your own cashew butter using raw cashews. Just blend them up in a food processor for several minutes, scraping the sides until it becomes incredibly silky smooth. Will take several minutes, but I've made it homemade many times.

Hi Krystal, there isn't a sub, since that is crucial to the flavor and texture. I have only tested as written above, but you can try using 1/2 cup cashew and blend them up with the liquid, which will only work if you have a high powered blender, otherwise you will need to soak them 8-12 hours, drain and rinse and then proceed. It will take longer to blend up the cashews. Let me know if you try it. Please know I have only tested it as written, so 1/2 cup is a guess.

Oh, okay! I see. :) I can only suggest to try macadamia nut butter, that is the only closest taste/texture to cashew butter. Any other nut butter I think would ruin it. Again, I haven't tried it, so let me know if you try it! You aren't allergic to macadamias are you?

NO way! I just made the best alfredo last week! Well the first alfredo I've ever made or had in years and years, but it was delish!! I'm seriously crushing on all the pasta dishes right now! Yum!! We need a pasta party ;)

Lady this looks delicious. You basically made an Italian besciamel sauce. They don't do alfredo in Italy but they do besciamel on lasagne and crespelle (basically stuffed and baked savoury crepes) and I'm betting this sauce would hold it's own. I've never thought to use cashew butter in my besciamel but will have to give it a try now.

Oh wow, really?! I feel so fancy now, haha! I've seen Giada talk about that sauce in the past on her tv show...so funny. Thank you so much Nissrine! I've truly never had a better alfredo...the cashew butter and rice flour and vinegar combo just blew me away!

Improvised recipes are the best! This one looks just amazing and delicious - could eat the whole bowl maybe with just the sauce, looks so creamy and dreamy. I've never expected cashew butter here, but I know it is one ingredient which perfectly fits in this sauce and add some richness and creaminess to the sauce. The way I can make it in just 20 minutes is gorgeous just a timesaver, without soaking cashews for hours.

What brand cashew butter did you use and where did you buy it. since I live in Houston Tx. I should be able to find it pretty easy. Looks so good . Would love to make it real soon and great for a substitute teacher to get dinner done quickly.

Hi Rita! I'm in Houston too! :) I buy mine at Whole Foods or just make it myself, which I included how to make it in the recipe if you want to. Otherwise, I just buy it at Whole Foods. I get one with no added oils/salt. I believe the brand is Artisana. But sometimes they are out and have a section with a machine where you can grind your own, but it's never 100% smooth, so I just process it more when I get home in my food processor to a really silky smooth texture. Let me know when you make it!

Brandi, I just made this for dinner and it turned out awesome. If it may help someone in the future, I soaked my cashews overnight and ran them through my ninja then transferred them to my black and decker food processor and finished them off. Worked for me. Also made a batch of hour cinnamon ginger almond butter and it came out pretty awesome as well. Will have it on some toast tomorrow. Thanks so much for your yummy food.

Another Houstonian here. I've found Cashew Butter at Whole Foods and Sprouts. Sprouts even has the individual serving packages if you don't want to purchase a whole jar (which can be expensive for raw cashew butter).

Thanks for making this recipe with no added (refined) oil. My body can't take it. Too many nuts will do that too. At least my body has to work like heck to get it out of the food rather than having the fats handed over on a silver platter.

You're welcome Paul! Yes, I don't like how my body feels after oils either and this alfredo sauce is a fraction of the fat compared to most alfredos out there, but not lacking in that classic creamy, rich texture! You really cannot tell a difference!

Just made this for dinner and it was a BIG hit! Seriously, reminded me of Pasta Carbonara which was a big favorite of mine before going plant based (it was SO good with peas added to the sauce at the end). Your creative ingredient combing is an amazing talent and I am so thankful that you are willing to share your recipes with others!

Wow, so happy to hear this Naomi!! Thank you so, so much for the feedback and making it! So glad to hear you loved it as much as we did and thank you for your kind words. It's so different from my original alfredo on here and even though it's faster and totally improvised, it has become our new favorite!

Cashew butter makes perfect sense to sub for the cashews! That's so funny because I've actually been on a cashew butter kick lately too, have been feeding it to Leo in his oatmeal the last few weeks and making different stuff with it. I actually just used it on a sandwich mixed with a few things to replace mayo. It was really good! I'll have to add this one to my list!

Yes! The cashew butter and the brown rice flour and apple cider vinegar are all what made such a huge difference. I didn't think my original recipe could be improved upon, but this one is better! It totally reminded me of one I use to order at restaurants. The recipe is pretty different than my original and a completely different process, but one that I'm SO glad happened on a whim, lol! I ate it for both breakfast and lunch today...haha!

Just finished making this. It is incredibly creamy and delicious. I am not a huge nutritional yeast fan - too many heavy tasting dishes - but this is a different beast altogether. It is quite subtle. The rice fettucini was a great vehicle for the amazing sauce.
I will be serving this to non-vegan friends without hesitation.

So, so wonderful to hear this feedback Gary! Thank you so much for letting me know, I truly appreciate it and I'm so happy you loved it so much! I agree that the nutritional yeast is such a small amount and so subtle. I used twice as much in my original alfredo, but for this one, just a small amount was perfect. I definitely think this would "fool" any dairy-lover too!

AAAH! This looks sooooooooooooooo delicious Brandi!!! The creaminess looks incredible. Such a great idea to use cashew butter. I love how quick this recipe is. I'm getting so hungry right now looking at it on my screen. I definitely need to make this for my dinner tonight!

Thank you so much Harriet!! It's not just the cashew butter though that makes it so different than my original, the addition of the rice flour and apple cider vinegar just took it over the top!! I also completely left out all the onions. (unlike the original) I hope you make it!

Hi Brandi,
This sauce was a HIT with my family. You were not kidding when you said to continually whisk the sauce once you put it on the stove. I turned around for a second and it began bubbling and lumping pretty quickly but I was able to save it :). I was fortunate to have exactly one cup of raw cashews in my pantry and made my very first batch of cashew butter to use in this recipe with a little leftover.
Thank you for all of your hard work getting out tasty Vegan, GF recipes that I can make for myself and my family. And thank you for being available via FB. You are a gem.

So, so happy to hear this was such a hit Ida!! I loved your beautiful pic on Facebook too, looked so delicious! Yes, like I noted it comes together really fast, haha! Definitely 20 minute alfredo! Thank you so much for making it and your kind words!

Just finished eating a plate of this for lunch. Guess what my husband is having for dinner? This is amazing. My cashew butter was made with roasted cashews. Thought I'd give it a try. Delish! Added spinach and mushrooms at the end. Thank you so much. Glad I found you.

I'm so happy to hear you both loved this so much Janet, thank you so much for the wonderful feedback!! I made a version with spinach too, SO good! So funny about your hubby, he texted me last night saying "can we have that same stuff for dinner that we had last night"? He NEVER says that, haha! I have a feeling this will be a 2-3 night weekly thing. Thank you so much for making the recipe!

Hi Amber, there isn't really a sub for nutritional yeast, except maybe a teaspoon of miso. However, I would just recommend leaving it out. You could always add a little extra salt if necessary and a tad of onion powder in it's place. Honestly, this alfredo is so good and creamy, it will still be delicious without the yeast. I have not tried it without the yeast, but I imagine it would still be darn good. Let me know if you try it!

I was wondering the same thing since I'm food sensitive to nutritional yeast (which I love) but then I remembered that I CAN eat dry aged cheeses, so I think a bit of parmesan will do nicely in this sauce on edamame pasta! Thank you for the inspiration since this is all new to me.

Wow. Wow. Woooowwwww. We are AMAZED. Beyond impressed. No words are sufficient to describe how grateful we are for your recipes, especially THIS recipe. We posted pics of ours on our Facebook page. Facebook.com/theeverydayvegan
Admittedly, we used the roasted cashew butter to save a buck, thus the slightly darker version. We loved it! I am sure it is even that much better with the raw cashew butter, but we did not have it available. Thanks again, Brandi. You are a genius.

Oh Reed, this feedback is glorious and so much appreciated! I'm so ecstatic to hear you all loved this sauce as much as we did! I really appreciate you making it and letting me know! I wasn't able to see it on your facebook page, is the link correct? Thanks again!

I made this last night and we really liked it. All your sauces we've tried have been delish. This one seemed especially creamy. I'd have to have it side by side with your other Alfredo recipe (with the nuts and lemon juice) I've tried because I don't know how to compare the flavor but the smoothness/creaminess seems to me to be much more so with this recipe. Tasty and filling and (the best part) soooo easy!!! :-)

Thank you so much RosaLea for the wonderful feedback! The original is delicious, but honestly this one IS better and you are right, MORE creamy! Every reader so far has agreed it's better and to think it's even easier and fast to make, haha!

This is the first recipe of yours that I made and it was so delicious! My kid who doesn't usually like a lot of the vegan things I make loved it! I actually got up early to make it again today. Thank you so much!

I made this a couple of nights ago and used it to make a vegetable pot pie that was out of this world. Threw in some mushrooms, asparagus, various left over mixed veggies, mixed it all up, baked it and Wow was the only thing I could say. Unfortunately, I didn't think to grab a picture and it never made it to left overs. I could have taken an picture of the empty pie pan but again, not quite the same. :)

Hi there! I have only tested this with cashew butter, so I have no idea how well it would taste, but my only suggestion would be macadamia nut butter (raw) because it has the closest taste to a cashew and texture. Let me know if you try it!

WOW!!! This sauce is magical! I, never in a million years, would have come up with this combo - cashew butter and brown rice flour?! Tomorrow is pasta night in our house and I just might have to make this sauce instead! The funny thing is that I very rarely have lemons in the house, so I always sub ACV when lemon juice is called for! ha! I don't have cashew butter on hand, but I do have raw cashews, so I'll make my own. This looks out of this world creamy and those close up shots make me want to hop in the kitchen and make it now! Looks amazing, friend!

I tried this today and it's delightful. The sauce is light and creamy, i fell in love from the first bite. This will replace my other dairy Alfredo sauces for sure.
Thanks for a simple delicious recipe!

Willow and I made this last night for dinner and it was SOOOOO good!!! I thought I had brown rice flour, but apparently ran out during recipe trials, so I had to settle for some sweet rice flour. It was super cream and thick (maybe a bit glue-y) so I'll definitely make it again once I pick up brown rice flour. You know what my initial thought was when I tried some of the sauce on its own? It would make an excellent gravy if you added a bunch of sage....I'm thinking biscuits and gravy or just poured over mashed potatoes! what it comes down to is that this sauce is excellent and toddler approved, so it's a winner in our house!!

Thank you so much Mandy! I'm so happy to hear everybody loved this! Makes me happy! And yes girl, get the brown rice flour for next time, it is significantly different in the texture. You'll notice a difference. The brown rice flour just acts like a regular thickener and makes it super creamy, whereas sticky sweet rice flour definitely is 10 times stronger and gluey. Thanks so much for making it, you are the best! :) Oh, and yes, about the gravy, I use brown rice flour for my Thyme Cabernet gravy and also my Teriyaki sauce, it is my favorite thickener to use! Haha! :)

I am not the same Christina that commented above. Hahaha I just want to say that the vegan community is so lucky to have you. You make delicious healthy recipes that would make it easy for anyone to be vegan and to love the food they are eating. I am so glad you share your recipes. I do try to keep my nut intake to a bare minimum and I can't eat cashews, so I am excited to see your comment above that you are working on a nut free version of this. I can't wait for that. Even though I myself can't eat this recipe it still looks insanely good and I love looking at the pic of the plate of pasta on your instagram, and on here of course, seriously drool worth.

Christina, what a kind gem you are to me! You really are so sweet. Thank you for your kind words, I can't tell you how much I appreciate you leaving your thoughts here! So bummed that you can't have nuts, but I promise I will work really hard at getting one after Thanksgiving passes...a bit crazy at the moment, but will get it done. Thank you again so much!

You are certainly welcome brandi. I just express my honest feelings. Seriously I am grateful for your recipes. Even if I can't eat some I can still make them for other people whenever I get that chance. It is always fun to feed people amazing vegan food. I can eat most nuts just not almonds and cashews. The others nuts I will eat on occasion but I try not to eat them daily or even weekly because I don't digest them that well but I will eat them on occasion in small amounts in recipes and stuff. :)

Holy Moly, Brandi!!! This was so delicious! My whole family gobbled it up and asked for seconds and there were none. So, we had to settle for some garlic toast on the side. I agree w/the above comment that it would make a good gravy w/some thyme and sage added. So many uses for this little sauce. I added peas and carrots, also, and I appreciate that it hardly took any time at all to make. I will definitely make this again!

Yay!! So happy to hear you all loved it so much Lisa! We are seriously obsessed with it here too!! Thank you so much for leaving feedback and yes, thyme would be excellent in this! I use fresh thyme in my Cabernet gravy, you should try that one, and I bet it would be sooo delicious in this alfredo too. Thanks again!

Cashew butter rules! I use it a ton in baking, and it makes total sense here, too, since I generally use blended cashews for creamy sauces. I like the ease of just using the butter though....super smart. Looks delicious!

Thank you! I use it in a lot of my desserts too! It is completely different than my original alfredo, and it's not just the cashew butter because otherwise, that is similar to using cashews, what made this SO different than my original is the process of how I cooked it and using the brown rice flour and cooking it after blending. It made it so much more creamy! I was amazed, lol!

When I saw this recipe on your feed I was so excited to get home and try it. We just made it and it surpassed my expectations! I thought the use of cashew butter was genius! The recipe is perfect and turned out better than I hoped. My husband and I ate it all in one sitting! We are so full but couldn't resist how yummy it was. Vegan comfort food at its finest. You go girl! Great recipe!

So, I was a little confused as to why you would come up with another Alfredo recipe when your first one is absolutely mind blowing... And then I made it. Soooo easy! Sooooo delicious! We now have two incredibly "rich" Alfredo sauces to choose from. Thank you, Brandi!
I will say we ran out of nutritional yeast and I did not have plain rice flour. However I love to play around with recipes, and ended up using an all purpose blended gluten-free flour ( which did have rice flour in it ), and it did a great job thickening the sauce. In leiu of the missing yeast, I added some extra garlic and onion powder and some brown mustard. YUM! This sauce was amazing on gluten-free pasta, as well as spaghetti squash and sautéed veggies .
Thank you for this versatile, creamy, decadent recipe! (PS- totally enjoyed making my own raw cashew butter. I saved some to try your mug toffee recipe next. :-)
http://thevegan8.com/?s=Toffee

I'm so happy to hear you loved this one so much as well Colleen! Yes, 2 alfredos is a good thing, haha! I love this one slightly more because it's just extra creamy and different, but love them both! So glad to hear how much you enjoyed it, thank you so much Colleen!

This was so totally awesome and DElish! It's the first of your recipes that I've ever tried. I L.O.V.E., love this recipe. Thinking about all the other possible uses for it. What do you think about adding chopped spinach or other vegetables and assembling a GF vegan lasagna with it?! Glad I stumbled upon you. ?

Wonderful! I'm so happy to hear you loved this so much! Thank you so much for the wonderful feedback! The lasagna sounds amazing! This sauce is truly so versatile!! I add different veggies all the time to the sauce!

Oh yes, I've seen a ton of those cauliflower ones! This is a much more traditional type of alfredo, more richer and creamy b/c of the cashew butter and rice flour, but the cauliflower ones look fabulous too for a lighter version!

This looks _amazing_ and so dooable. My vegan alfredo is pretty stodgy, and yours looks so light and creamy, yum! I'm excited to make this. I also like your idea of using apple cider vinegar instead of lemon juice, I'd like to try that in some of my other recipes.

Low on ingredients was how I first tried your recipe.
first, I'm accustomed to using my K-tec blender to make a vegan cheese sauce for mac and cheese. so I did some adapting.
I did use a half a cup of raw cashews.
for some odd reason I don't have apple cider vinegar so used white instead.
I ended up having to use chicken broth because I didn't have vegetable.
thankfully you have a very versatile recipe here. I put hot water, bouillon and everything else in my blender and rather than use the brown rice flour that I also didn't have, I used a heaping tablespoon of cornstarch. the blender gets it hot enough that the cornstarch will thicken.
I found no reason, because I make the cheese sauce all the time with cashews, to bring it down to a cashew butter first, because the blender does that superbly. I was excited to see Barbara's comment as I was scrolling to leave you a comment about using the blender. :)
it was so good, that I had to make another batch this morning just to have some on hand, and spoon some over my eggs :-)

Haha, making it again for breakfast because it's so good sounds like a fabulous idea!! So glad you loved this!! Yes, the cashews work very closely to the cashew butter. I did make this with whole cashews and of course was delicious, but something magical about the butter because it releases the natural oils and somehow becomes creamier and richer. But so glad you made it work and loved it, thank you so much for the feedback!

Wow! Tried this last night and it came out great! Both my kids (4yr and 2 yr) loved it and after I gave my husband a taste he said he wanted a bowl! He even requested I pack it for lunch for him! Thanks for your website, I followed the recipe exactly and was more than pleased, this will definitely be a weekly meal.

Brandi, this sounds incredibly delicious! I've never had actual Alfredo pasta as it’s apparently not known over here but yours looks SO good.
Just one question: I don't have cashew butter on hand and was wondering if you've had success making your own in the Vitamix, too? I don't own a food processor so that's no option for me. I saw you said this recipe might work subbing soaked cashews for the butter but I'd really like to make my own if possible :).

Hi! If you have the wide vitamix container, you can try it, but it does not work in mine personally because I have the smaller container vitamix. I only have success making it in my food processor. But you can try it in your vitamix. It may take awhile, you want to make sure it get to the VERY, VERY smooth texture, almost pourable and like a really soft buttercream consistency, not stiff. Let me know if you try this!

I saw this recipe on Instagram when you first spoke of it, I've been wanting to try it from that very moment! This is the first of your recipes that I've made and it was absolutely DELICIOUS, EASY and QUICK! My 18month old even loved it, and I didn't have to feel bad about him eating something so processed.
Do you have any idea how this recipe stores in the refrigerator? I had some leftover and hope that it will store for a day or two and reheat just fine.
Thanks for a great website and I look forward to trying more recipes soon.
PS we aren't vegan/vegetarians but try to live a healthy, whole lifestyle and I know that when we come to your site we'll get recipes for real food that will nourish our bodies!

Hi Faith! Thank you so very much, I'm so happy to hear that, thank you for your feedback and kind words! Yes, this stores great in the fridge! It will thicken up a bit because of the cashew butter, but just gently reheat it on low and maybe add a tiny bit more broth if necessary to thin out! I do it all the time :)
Thanks again for the awesome feedback and if you wouldn't mind, doing the star rating right here at the comments, I would greatly appreciate it, I just added it today, haha! Thanks again Faith!

This RIch ✨CReamy ✨#alferadosauce by @thevegan8 is so yummy and healthy. Perfect sauce for #pasta. I mixed it with some brown rice and even that came out so delicious. Can drool over this #yuminthetum alferado sauce all over again and again ??. All the ingredients are #guiltfree following the vegan recipe. Thanks #thevegan8, can't wait to try your creamy tomato bisque ?❤️.

Made this a few days ago and everyone loved it. It truly is so quick and easy! I tend to make a lot of complicated and time consuming, dirty dish creating recipes, so it was so refreshing to be done in 20 minutes with a meal that you'd have to be crazy not to like!
I added corn, peas and tomatoes to mine and was able to sub 1/2 cup of raw cashews successfully. Cashew butter is not something I keep on hand, and although I do have a food processor, I was too lazy to make it! By comparing calories I figured out that 1/4 cup cashew butter is about a (scant) 1/2 cup of cashews, so I just added the cashews and the rest of the sauce ingredients to the vitamix and blended it up before cooking. It turned out great!
Thanks for another great recipe!

I can not even remember the last time I had Fettuccine Alfredo... SO many years ago! Brandi's meals get major thumbs up in our house. Pasta happens once in a while in our house and Alfredo has never happened, until this recipe! and this is made about every other week in our house. This Alfredo is the most light and creamy, rich and flavorful sauce, it is amazing! This is restaurant worthy. Not only was it super quick and easy to make (and I mean done before the pasta quick) I would definitely recommend the Italian seasoning and follow the instructions! :)

We adopted a plant based diet a year ago. I made this last week, adding peas, carrots and mushrooms and used brown rice instead of pasta. I moaned when I took my first bite!! I haven't eaten anything this creamy in a year and it was delightful. I really liked the rice, hubby said he would prefer pasta but this is easy enough to accommodate both! Thanks so much.

Brandi! This was awesome! And seriously JUST what we needed for lunch today! Quick, easy, satisfying, and delicious. I've made something similar but not exactly your combo and it was delicious. I'm not a huge nutritional yeast fan, but it worked really well in this recipe. We served it over pasta with some roasted broccoli. So good! And of course I made two batches of the recipe, like I always seem to do when I try your recipes out since I know they'll be delicious =) Thanks for the great recipe! It'll definitely be in our rotations. I posted on IG!

WOW. I am newly vegan, and when I first made the switch I tried quite a few "cheese" and "cream" sauces. I didn't like any of them. Since I've tried a few of your other recipes and loved them, I thought I'd give this a shot. I was skeptical, and waited until I'd made all my other meals for the week before trying this one. It. Is. SO. GOOD. It tastes like the real deal, and I just don't know how you did it. I don't even like nutritional yeast, but everything in this recipe is spot on. Thank you so much for your hard work developing these tasty recipes. You make my life just a little bit easier.

Wow, this was great! I call this 'blender spout lickin good'. I've made a few cashew based white vegan sauces in the past so wasn't expecting anything spectacular, you know, but this was by far the best. The flavor balance is just perfect. Most are the basic - onion, garlic, cashews, lemon flavor. But this was really a level above the others. Made it exactly as stated, except had regular sodium broth so cut back on the added salt a bit.
Added a whole 12 oz bag of frozen peas and carrots which felt like the perfect amount.
Bf kept saying "this is really good", "that was really good", over and over. :)
And so easy! Often these sauces have sauteeing prior to blending so it was nice to just throw everything in and throw it on the stove. I wasn't in a huge time crunch, so just followed what I figured was the basic pattern of blender -> stovetop -> heat it up til thick (did about med-med high), throw in veggies, let warm up again. Got the noodles started after the sauce, and it all worked out fine. This one is really pretty foolproof. Even with my roundabout methods, was still quick and easy compared to most recipes.
You really have a gift! I always look forward to your recipes (this just took #1 place, before that had been the chili cheese fries).
:)

ok..here's the requested feedback. Let me preface it by saying we are not young people here...72 and 68....without vegan experience but needing to make changes for health issues. Husband a NYC meat and potatoes doctor. Me...Italian artist/organic farmer. I had to make the change to vegan about a month ago and don't mind because I've always been pretty veggie friendly however, it has presented challenges for me in the area of no dairy no eggs etc. I really had to hit the ground running in learning to eat vegan. I'm pretty ok except we can't just keep eating salads and raw veggies and hummus! I have to learn how to cook as well so have been leaning heavily on sites like yours to help me. I made the vegan alfredo with no difficulty and made my own cashew butter. I dished it and and told my husband he didn't have to eat it if he didn't like it....that I would give it to the chickens. First few bites all I heard was "uummmmmmm! This is delicious!!!" He went on to ask how it was possible to make something this good and have it be vegan :) I too very much enjoyed this dish. It was also my first time trying something other than the "normal" pasta and it was great! Thanks so much for sharing this recipe and I'll keep trying more!

This was soooo good! My whole family gobbled it up - and that's saying a lot with an 8 and 4 year old! Thank you for a dinner everyone enjoys! This will go into regular rotation. (I'm also thinking this sauce would be a nice dip/topping for broccoli.) YUM.

I made this yesterday for our dinner and boy am I glad I did! It is the best and easiest alfredo sauce I have ever had. And DH agreed! He requested it again for tonight's dinner. I've tried other alfredo sauce made with cauliflower and tofu and disliked them all. This one is just perfect....the flavor, consistency. And best of all, no heavy cream or butter in it. We had this with peas, roasted oil-free broccoli and steamed Lacinato kale on the side. It was truly delicious. Thank you Brandi for creating delicious, cruelty-free, healthy and simple recipes. You're the best!

Oh wow Fung, I'm so sorry I missed this comment! Thank you so, so very much for the amazing feedback! I'm so happy you I loved it so much. It is the best alfredo I've truly ever had too and the fact it's healthy, makes it all the better! Thank you!

Brandi, thank you for this recipe. Someone posted the link on Facebook and after looking at the ingredient list I thought I'd give it a try. After reading the comments, I decided to serve it to guests without a test run (which I never do). I'm SO glad I did. It was a huge hit with the vegans and non-vegans alike. My husband doesn't like dairy Alfredo but he really liked this. My Whole Foods was out of raw cashew butter so I did just use 1/2 cup of raw cashews and that worked great. I processed them in my high speed blender but I usually just run them through the spice grinder to get a fine powder. The sauce was very smooth. Awesome recipe.

So so happy to hear that Jaci!! Thanks so much for the wonderful feedback! Yes, even my non-vegan family members say this is "awesome" and "the best alfredo" so people just don't care if it's dairy-free or not, it just tastes good, haha!

Oh my word Brandi, why didn't I listen sooner and buy the Sari nutritional yeast you recommended?!? My life will officially never be the same. I have been vegan 2.5 years, and I have never gotten used to the nutritional yeast flavor. I've made this recipe multiple times just hoping I would be able to get used to it since it's so easy and others (including my omni friends and family) just love it. Well, I finally ordered the non-fortified version, and skeptically made the Alfredo. Just smelling the flakes I knew it was different, but when I had my first bite of the sauce, it was like the heavens opened wide. It was magical. I am officially joining the 20-minute Vegan Alfredo cult following!

So much better is an understatement. It doesn't even taste like the same food. I fell asleep last night without packing up the rest of the sauce, and now I'm thinking about making it when I get home from work again (at 12:30). I need to branch out though, because I feel like a whole new world of recipes is reopened to me.

I tried a slight variation on this that was basically the same thing, but with tahini and a little olive oil (only about a table spoon, to help coax the flavors out of the garlic and spices a bit first), and found that tahini, while it changes the flavor a bit, still makes for a delicious sauce! :)
Great recipe!

Wonderful Joe, I'm so happy to hear you loved it! I also have a tahini version that is pretty different than this one but still really incredible, creamy and lesser fat! http://thevegan8.com/2016/02/26/nut-free-vegan-garlic-alfredo-sauce/

This sauce is BOSS!!! I made it last night to have with some soba noodles, broccoli and peas, and it was amazing. I just switched from being lacto ovo veg to vegan a few months ago and recipes like this make me feel like I'm not missing out on ANYTHING. Will definitely make it again. Thank you for the great recipe! (:

So I just made this tonight; it was my first foray into a vegan based sauce and my first time making cashew butter. All I can say is YUM! I'm pretty damn impressed right now. This sauce is crazy-thick, creamy and so tasty too! The cashew butter turned out great, which is good because I have another recipe that I wanted to make this week that uses it. My husband and I both thought the sauce turned out really delicious.
The only thing I wish I had done different is made it initially without adding peas. Only because it made the sauce taste with ever so slightly pea-flavored (even without a pea in the bite). I think it had more to do with the amount of peas and the fact that the whisk I think squashed a few of them. I just wish I had thought to keep some of it separate so I could taste it exactly as the recipe intended. And I only say that because peas are my husbands thing more than mine. :)
Also, I've made cauliflower alfredo and I have to say this really tops that one. I could never get the cauliflower blended well enough so it always seems a little grainy and it has quite a bit of cheese that somehow lost all flavor in the end product. The fact that this doesn't even have cheese and still stands alone as a damn tasty alfredo is a mighty-fine testament to your recipe creating skills!

Awesome! I love this recipe even more than your original. It seems lighter but still very filling. I love how quick it is to make and the simple ingredients. Thanks for all your wonderful recipes, I make many of them often.

Oh...my...Gawd.
I have made this twice now, once for a dinner party and once for the two of us, and oh...my...Gawd. So, so good.
Followed your instructions to the letter--even made my own cashew butter (wow). Delish on both occasions.
Tips for others:
1. Cashew butter was made in a food processor--I think that's the right equipment for making this. Also, I added a little bit of water to smooth it out on the second go round, a good addition.. A tiny bit of salt, and a teensy drop of maple syrup made for a really tasty butter. SERIOUSLY cheaper than the store-bought version.
2. The second time around I read the ingredients wrong and added 2 tablespoons of apple cider vinegar (instead of two teaspoons). But, as we were having it over zucchini noodles, the additional ACV kind of made up for the blandness of the zucchini. It might be too much over something with a strong taste, but over a lighter tasting noodle it was fine. The addition of peas and carrots was terrif.
3. Also on the second go, I sautéed a package of mushrooms, and the sauce was excellent over the mushrooms (which were over the zucchini noodles). I can totally see a toasted English muffin with the mushrooms and the sauce as a tasty, tasty snack.
Thank you SO much for this recipe! A lot of people are looking a vegan differently because of the food I make for them, especially this Alfredo recipe.

Hi Laura! The nutritional yeast is what helps to add depth of flavor, but if you can't have it then, I would just add 1 tsp onion powder and a small pinch of mustard powder and maybe slightly increase the garlic powder. That will help to give it a bit more flavor.

5 stars! Brandi, that was amazing! Stellar recipe. Even my kids raved about it.
I just adopted an oil free vegan lifestyle diet five weeks ago, because it was time for me to get healthy and fit. For the past 5 weeks, I have eaten nothing but potatoes, kale and spinach. I just bought a new VitaMix and wanted to make something special to celebrate losing 45 lbs. and having all my blood work come back better than when I was in my 20s. This recipe definitely was exactly what I hoped it was. The texture and taste were so perfect, and was so good with just some asparagus and peas added. I could eat this 3 times a week. Looking forward to trying out more of your recipes.
Thanks,
John

Wow, congrats John on such a wonderful accomplishment on losing the weight! I'm honored you chose my recipe to celebrate with, and even more excited you all loved it so much! Thank you for the wonderful feedback! SO happy it was a hit!

This is just amazing
Your site all your hard work it s just perfect
Very helpful and i cant wait to share it with my friends and family ! So grateful i found this website and i will definitely try all the receipes❤️Thanks for doing what you do! Vegan for almost 2 years 😘😘

Hello from Puerto Rico, and Are you kidding me??? This sauce was amazing. My wife said it tasted like gravy. First time making it and we used for a pizza. Put the sauce in a whole grain pizza crust, added some green and red peppers, some mushrooms and spinach, and OMG, best pizza ever. I can imagine using it for lots of things. Thank you!

Hi Brandi - tried your recipe tonight & was somewhat disappointed - didn't care for the strong yeast taste & the color was yellowish. However after reading the comments I think I need to try a different yeast (sari). Also what brand of broth did you use? The color was really yellowish, not at all the creamy white in the picture. Since we adore Alfredo sauce I really want to find a non dairy vegan version. Thank you!
Sunnie

Hi Sunnie! Oh yes, different yeasts definitely can taste much different. I've only received amazing feedback on this recipe so far, so if yours taste off, then it is definitely the yeast or broth you used. I have tried some broths before that were very dark and left an awful taste. Don't use broths with a strong carrot or tomato base. I just use a very light veggie broth from HEB. I've tried Trader Joes before and it was awful and turned my alfredo orange, not good. Also, the Sari yeast I use is non-fortified, therefore it doesn't have that awful strong vitamin taste, so definitely try that if you can, because a lot on the market are loaded with synthetic vitamins and therefore, taste really nasty. Hope that helps!

Hi Sunnie! Oh yes, different yeasts definitely can taste much different. I've only received amazing feedback on this recipe so far, so if yours taste off, then it is definitely the yeast or broth you used. I have tried some broths before that were very dark and left an awful taste. Don't use broths with a strong carrot or tomato base. I just use a very light veggie broth from HEB. I've tried Trader Joes before and it was awful and turned my alfredo orange, not good. Also, the Sari yeast I use is non-fortified, therefore it doesn't have that awful strong vitamin taste, so definitely try that if you can, because a lot on the market are loaded with synthetic vitamins and therefore, taste really nasty. Hope that helps!

Really delicious! I had to buy several ingredients to make it exactly as written and it was so worth it! I made raw cashew butter in the food processor since my nearby store only had roasted. I had the sauce over cooked summer squash spiral noodles with roasted bell pepper on a bed of fresh spinach and it was absolutely delicious. I think adding mushrooms (maybe roasted) would be incredible. Thank you Brandi for the outstanding recipe and thanks to the commenters whose enthusiastic reviews made me choose this recipe.

I wanted to let you know I've made this several times and it is literally perfection every time. I plan to make the sauce again tonight and use it on a spinach and mushroom pizza. YUM! Thank you for creating such a simple and delicious recipe. :)

Hi Anna, sorry for the delay! I have a mac and cheese recipe already on the blog and you can add some cashews too if you like to make it a bit richer. Here is the link: http://thevegan8.com/2015/04/08/fat-free-vegan-cheese-sauce/

My daughter gave me the link to your 20 minute Alfredo recipe. I have tried many vegan Alfredo recipes, and this recipe is AMAZING! I made it for dinner tonight, so I easy. As I was eating, I couldn't stop saying how good it was! Thank you SO much! I am always looking for gluten free vegan recipes and had never come across your website. I am so happy my daughter found you. God Bless you, Brandi!

Hi Lauren, I'm not sure, I have never tried freezing this. It's always gone in 2 days, haha! Whatever we don't finish, we just eat on throughout the next few days from the fridge. You could try freezing it and just reheat it over a really low temp in the stove, not the microwave. Since it's made with cashews, it doesn't tend to reheat really well in the microwave.

Hi Brandi, I LOVE this recipe. It's my most cooked recipe and my "go to" for any guests, particularly fussy ones. I haven't met a person who doesn't adore it. One thing that could make it even better for me, is to know how (and if it would work) to convert it to a recipe for an Instant Pot. Do you have one? If you do and work out a way, please do let me know and feel free to add it into your recipe as an option as there's a huge community out there loving instant pot recipes and this would be incredible that way. For me it's mostly just about less dishes and doing it all in the one pot! Thank you for your amazing creations. Your website has so many incredible recipes and is such a good resource. :-)

Oh my goodness!! I just got done eating an oversized bowl of this amazing vegan Alfredo with chickpea pasta and broccoli....I'm not ashamed to say I ate till it hurt! I'm currently fantasizing about some Olive Garden breadsticks with this Alfredo sauce. I can't thank you enough for creating and sharing this recipe....this is by far the best vegan version of Alfredo I have ever tried/made/had. You rock!

I made this sauce last night, and my non-vegan family was jealous that I had this over pasta and veggies while they had their meat-based meal! I might end up with some converts with all of your great recipes! I love that the recipes are sure to be on the easy side since there are only 8 ingredients; you're becoming my trusted go-to vegan recipe source! This was creamy and delicious; I added some chipotle powder for extra heat and flavor. Today's lunch was a simple bowl of steamed veggies topped with this -- and again, my omnivorous homeschooled daughter was jealous! Thank you!!!

Oh wow, now THIS is a testimony that really made me smile from ear to ear! Thank you so much for taking the time to write a review! I loved reading it and am so glad it was such a hit! Have them try it, every non-vegan I serve this to or has made it LOVES it. My best friend is not vegan and she told me it was the best alfredo she's ever had!

Hi Brandi, I cooked double portions of this for dinner tonight, thinking I'll save some for me for lunch tomorrow but it's all gone in just over half hour been served. My non-vegan hubby who thinks that a meal without meat is not a meal, and 2 kids, 12 and 13, all loved it. We are all in awe this vegan alfredo can taste this rich and creamy without cream or cheese. Thank you so much for sharing this recipe. It's brilliant and oh..sooo delicious!!!

THANK YOU, THANK YOU, THANK YOU!!! I have been searching for a Whole Foods, Plant Based Alfredo recipe, and this was AMAZING!!! I put it over gnocchi and broccoli, and I couldn't stop eating it. My husband absolutely loved it too. I'm so excited to have this recipe! I see a lot of batches of this sauce being made in my future...

Rosanne, I'm so sorry I missed this comment before! You can leave it out, just know you will need more spices for flavor. I would increase the salt a bit to taste and add some extra garlic powder and some onion powder and maybe a pinch of ground mustard seed which will help to replace the yeast. OR, you could add a teaspoon or so of miso, to taste.

So addictive! I've had this every day for lunch for the past two weeks. Hands down creamiest alfredo sauce ever. I've been soaking 3/4 cup cashew pieces overnight. I add the soaked cashews to my Ninja blender along with everything else, then I pour the thin liquid into a glass mason jar. I heat an individual serving of the sauce in the bottom of a ceramic bowl in the microwave, the flour does it's magic in the microwave and the liquid thickens up beautifully. I toss it with my cooked pasta. I double the nutritional yeast because I love it really cheesy. Today I cooked my serving of pasta in my mini rice cooker. When it was done I added the sauce then cooked it all together in the mini rice cooker for a couple of minutes. It came out really thick and a bit of it slightly stuck to the bottom of the rice cooker pan and when I stirred it up I got this amazing crusty texture mixed with the creaminess. It blows me away how creamy and cheesy this tastes, and I've made vegan mac and cheese, or vegan alfredo more times than I can list. This recipe is "the one", and so easy. Thank you for sharing your recipes.

Hi Brandi, I just made this tonight and it was absolutely divine. We aren't vegan so I threw some chicken in along with the peas and mushrooms -
the results were so creamy and cheesy. It blew us away! Thanks for sharing your recipes - you have a big new fan over here in Singapore! X

I been doing some serious overeating tonight and I almost licked my plate. This was the best pasta dish I ever had!
The sauce was absolutly amazing!
I posted it - with a link to your blog telling people that it wasn't my creation - and with a swedish translation om my blog. I hope it is ok :)

Brandi, I would love to make this for my large family but I am unclear as to how much this recipe makes. The only clue is where it says "Serves 1/4 cup sauce". Does this recipe really only make 1/4 cup of sauce?

Hi there! So sorry for the confusion. I just fixed the recipe. It actually makes a lot more than that, about 2 cups of sauce and then of course the pasta added to that. I just meant that about 1/4 cup of sauce is usually enough per plate with the pasta but obviously add as much as you like :) I have a family of 3 and we always have extra sauce, so it makes a good amount but if you have a really large family, I would probably double the recipe and make sure to use a really large sauce pan!

Amazing!!!!! I am what you call a medical vegan with no oil - Following The China Study.
Thank-you ! Thank-You!
My husband is not really a vegan nor is he a fan of many vegan dishes I....He loved this and even licked the plate!!! (So did I) This was soooo yummy and so easy.
Appreciate it!!

This was so yum!
I realized halfway through making it that I had no rice flour (not sure how that happened) so I subbed corn flour and it was still fantastic.
I made my own cashew butter as per your instructions. I have heaps left over. How long will this last in the fridge? I'll probably use it to make more of this Alfredo but it won't be straight away as I have heaps of that leftover too 😉

I have made this many many times and it has been the go to alfredo sauce since we went vegan and quite frankly beats any non-vegan alfredo sauce I have ever had previously. This sauce is delicious over pasta, yes and over broccoli and with good bread dipped into it.....the list goes on. When I'm introducing whole grain plant based eating to someone new, this is one of the recipes I share immediately. I know their kids will love it and it will be a go to meal for them. I love that there are only 8 ingredients and that they are all ingredients almost everyone who is eating Whole-grain plant-based would already stock in their pantry. Thank you Brandi!!! This is the Bomb!!!

You are KILLIN' IT with this dish. It was easy to make, and watching it thicken into a rich sauce was so cool. I subbed gluten free ap flour, and it was fine. I added diced veggies to it at the end and nearly ate leftover sauce out of the jar. This is saving me because I cannot have gluten or dairy. Can't wait to try more of your recipes. Thank you!

We loved the 20 Minute Alfredo sauce. I am not a very good cook and can get things mixed up in a recipe and do it wrong!! This was sooooo easy and quick and tasted like a buttery, creamy sauce. My husband was impressed!! Thank you for all of your hard work.

Brandi, I made this recipe last night. Alfredo Sauce is one of my husband's favorite. This was super easy to make, and I could tell when I started heating up the sauce, that it was going to a good one, as it thickened.
Oh my gosh, it was so delicious!! My husband said of ALL the alfredo's he's tasted, your recipe was his absolute favorite!! He had 3 helpings. There were no leftovers and I doubled the recipe!!!
It takes a while to find vegan recipes that everyone will like, and not know it is vegan, but this was one of those recipes! Creamy, delicious and no one will ever know it is vegan!! Thank you for sharing it.
We will definitely be eating this one once a week!!

Made this tonight and tried making my own cashew butter but apparently my blender is terrible. So I took a risk and used the hazelnut butter i had on hand and mixed in some of the more buttery parts of my cashews. And i didn't have rice flour so I used corn starch... And while I have no idea how it compares to the original... it was pretty darn amazing! Thanks for the recipe!!

Oh. My. Goodness! So delicious! New to the plant-based lifestyle and I was really sad to be giving up cheese! I stumbled upon this recipe from a Facebook group and I had to try it! I used cashew butter with added oil since it was all I had and it turned out fabulously! Thank you so much! :)

Holy Cow! This is delicious! I just made it for supper and am blown away. We have been plant-based for about three years now, but most recipes that are imitations don't live up. This does! I usually don't say we are having vegan alfredo or vegan mac n cheese. I usually just say it is a pasta, because I don't want unrealistic expectations, but this I can definitely call alfredo. Didn't have cashew butter and didn't want the extra step of making it first, so I just used a heaping 1/2 cup of cashews and blended with the rest of the ingredients. Simple and turned out great. I added frozen broccoli chopped as that was the way I used to eat alfredo! Thanks again!

This is delish! Everyone in my family loves it, even my omni husband. We sprinkle it with red pepper flakes and parsley at the table. Also, I just pour the sauce into the freshly cooked and drained pot of noodles and stir till thick. Saves a pan. Thanks for this recipe!

Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!